Holiday Vegetable Strudel

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“This fancy looking side dish is a virtual melting pot of different regions! The strudel suggests Germany/Austria, but the phyllo screams Greece. Add the Italian ricotta and the swiss or asiago and you see what I mean. No matter where it belongs it is very yummy and looks very fancy even though it is not difficult to do. Posted for the Zaar World Tour 2005.”

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Heat 1 tablespoon butter in a.
  3. large skillet over medium heat.
  4. Add carrots and garlic; cook 3 to 4 minutes or until carrots are crisp-tender.
  5. Stir in peas, corn, salt and pepper; remove from heat and transfer to medium bowl.
  6. Let stand 5 minutes.
  7. Stir in ricotta and Swiss cheeses, thyme and egg; mix well.
  8. Melt remaining 1/3 cup butter.
  9. Place one phyllo dough on work surface; lightly brush with butter.
  10. Top with second sheet of phyllo dough; lightly brush with butter and sprinkle with 1 tablespoon bread crumbs.
  11. Repeat with 3rd. and 4 th. sheets of phyllo dough.
  12. Top with fifth sheet of dough; brush with butter.
  13. Spoon vegetable mixture along one short side of phyllo in 3-inch wide strip,.
  14. beginning with 1-1/2-inches in from short side and leaving 2-inch border on long sides.
  15. Fold long sides in over filling; lightly brush folded edges with butter.
  16. Starting at filled side, gently roll-up, jelly-roll style.
  17. Lightly brush strudel with butter.
  18. Transfer to a lightly greased jelly roll pan, seam side down.
  19. Bake 28 to 30 minutes or until golden brown.
  20. Cool 10 minutes before slicing with a serrated knife.
  21. Serve warm as a side dish.

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